spanish rice bake

Name: Spanish Rice Bake
Ingredients: - 2 t. vegetable oil; - 1 c. uncooked regular long-grain rice; - 1 med. onion, chopped (1/2 c.); - 1 small green bell pepper, chopped (1/2 c.); - 1 c. green giant niblets frozen whole kernel cor (from 1-lb. bag), thawed; - 1 can (10 3/4 oz.) condensed tomato soup; - 2 1/2 c. boiling water; - 1 t. chopped fresh cilantro, if desired; - 1 t. chili powder; - 1/2 t. salt; - 2 c. shredded colby-monterey jack cheese (8 oz.)

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Kathleen Riemer

Kenosha, WI

Updated on Sep 8, 2013

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Ingredients

- 2 t. vegetable oil
- 1 c. uncooked regular long-grain rice
- 1 med. onion, chopped (1/2 c.)
- 1 small green bell pepper, chopped (1/2 c.)
- 1 c. green giant niblets frozen whole kernel cor (from 1-lb. bag), thawed
- 1 can (10 3/4 oz.) condensed tomato soup
- 2 1/2 c. boiling water
- 1 t. chopped fresh cilantro, if desired
- 1 t. chili powder
- 1/2 t. salt
- 2 c. shredded colby-monterey jack cheese (8 oz.)

How To Make spanish rice bake

Step 1

Heat oven to 375 F. Spray 2 1/2-qt. casserole with cooking spray. Heat oil in 10-in. skillet over medium heat. Cook rice, onion and bell pepper in oil 6-8 mins., stirring frequently, until rice is light brown and onion is tender. Stir in corn. Mix remaining ingredients except cheese in casserole. Stir in rice mixture and 1 cup of the cheese. Cover and bake 20 mins.; stir. Cover and bake another 30 mins longer or until rice is tender; stir. Sprinkle ith remaining 1 cup cheese. Bake uncovered 2-3 mins. or until cheese is melted.
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